Potato Waffle Eggs Benedict

Ingredients

• Potatoes (2 cups, grated)
• Salt (1 teaspoon, to taste)
• Black pepper (1/2 teaspoon, to taste)
• Cayenne pepper (1/4 teaspoon)
• Lemon juice (1 tablespoon)
• Butter (1/2 cup, melted)
• Canadian bacon (4 slices)
• White vinegar (1 tablespoon)
• Eggs (4 large)
• Chives (2 tablespoons, chopped (for garnish))

Instructions

1. Preheat your waffle iron and grease it well to prevent sticking.
2. In a large bowl, squeeze out any excess moisture from the grated potatoes using a clean kitchen towel. Season with salt and pepper, and cayenne pepper for a kick.
3. Press the seasoned grated potatoes into the preheated waffle iron, cooking until they are golden brown and crispy, about 5-7 minutes.
4. While the waffles are cooking, fill a pot with water and bring it to a simmer. Add the white vinegar to the water.
5. Crack the eggs into small bowls or ramekins. Gently slide the eggs into the simmering water, poaching for about 3-4 minutes until the whites are set but the yolks are still runny.
6. In a skillet over medium heat, cook the Canadian bacon until browned and heated through, about 2-3 minutes per side.
7. To prepare the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method), and slowly whisk in the melted butter until the sauce thickens and becomes creamy. Season with cayenne pepper, salt, and pepper to taste.
8. To assemble, place a crispy potato waffle on a plate, layer with a slice of Canadian bacon, top with a poached egg, and generously drizzle with hollandaise sauce.
9. Garnish with chopped chives and serve immediately for a delightful breakfast experience.